NYC MEATBALLS RECIPES

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MEATBALLS RECIPE - NYT COOKING



Meatballs Recipe - NYT Cooking image

This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family’s recipes into “The Tucci Cookbook” in 2012. Make sure the bread for this is really dry -- it will improve the meatballs’ texture. And if they are to be used in sauce, undercook them slightly before adding them to the sauce. (The New York Times)

Provided by Frank Bruni

Total Time 25 minutes

Yield 4 servings (about 12 large meatballs)

Number Of Ingredients 8

10 1-inch-thick slices of dry Italian bread
1 pound ground beef chuck
2 tablespoons chopped fresh Italian flat-leaf parsley, more to taste
2 cloves garlic, finely chopped, more to taste
1 large egg
5 tablespoons finely grated pecorino Romano, more to taste
Kosher salt and black pepper to taste
2 tablespoons olive oil, more as needed

Steps:

  • Place 6 slices dried bread in a bowl and cover with warm water. Set aside until bread softens, about 5 minutes.
  • In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients. Remove and discard crust from each slice of soaked bread. Squeeze water out of bread and, breaking it into small pieces, add it to meat. Work bread into meat until they are equally combined and mixture holds together like a soft dough. Moisten remaining slices of dried bread and add as needed.
  • Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.) Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1 1/2 inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to pan as necessary. Serve when all the meatballs are cooked.

Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 11 grams, CarbohydrateContent 25 grams, FatContent 18 grams, FiberContent 2 grams, ProteinContent 34 grams, SaturatedFatContent 6 grams, SodiumContent 550 milligrams, SugarContent 1 gram, TransFatContent 0 grams

MEATBALLS WITH ANY MEAT RECIPE - NYT COOKING



Meatballs With Any Meat Recipe - NYT Cooking image

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That’s all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.

Provided by Melissa Clark

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
1/2 cup panko bread crumbs
1 egg
1 teaspoon kosher salt, more as needed
Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
Minced garlic, onion, scallions or shallot
Chopped parsley, basil or cilantro
Olive oil, for frying (optional)

Steps:

  • In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
  • Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

Nutrition Facts : @context http//schema.org, Calories 332, UnsaturatedFatContent 11 grams, CarbohydrateContent 6 grams, FatContent 24 grams, FiberContent 0 grams, ProteinContent 22 grams, SaturatedFatContent 9 grams, SodiumContent 311 milligrams, SugarContent 0 grams, TransFatContent 1 gram

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